Discover a vegan, gluten-free pie crust recipe that is better than anything you can find in stores. Perfect for all your baking needs!
Easy Homemade Vegan Pie Crust Recipe for Gluten-Free Baking Enthusiasts
Learn how to make the BEST vegan gluten free pie crust with this easy recipe! This buttery, flakey, and crisp crust is perfect for all your summer baking needs. Made with almond flour, brown rice flour, flax eggs, and a few other simple ingredients, this pie crust is also refined sugar-free and soy free.
To make the crust, simply mix the dry ingredients together, add the wet ingredients, knead the dough, chill it in the fridge, roll it out, and bake it before adding your desired filling. Pre-baking the crust before adding the filling ensures a perfectly golden and crisp crust every time. Whether you’re making a fruit pie, a savory pie, or any other pie recipe, this vegan gluten free pie crust is a must-have for all your baking adventures!
Master the Art of Homemade Vegan Gluten-Free Pie Crusts!
Who would have thought that making pie crust both vegan and gluten-free would end up being better than one made from flour and butter I do not know how I did it but I did and I’m going to show you guys my favorite pie crust it is so delicious it’s vegan it’s gluten-free it is flaky and tender and it turns out golden and crisp every single time and.
You can use it for any of your favorite pie recipes I’ll be showing you guys how I make it with a strawberry rhubarb pie in this video all the recipes on my channel are all vegan all glutenfree all the time so if that’s your jam make sure you subscribed below let’s get into it so this recipe is very straight forward and only require seven very simple.
Ingredients and one of those ingredients is flax eggs and if you have never heard of flax eggs before it’s a very popular way to replace eggs in baking if you are plant-based and don’t eat eggs basically all you have to do is take two tablespoons of ground flax seed you can either buy it ground from a store or you can grind it yourself out at home with a.
Spice grinder or with a coffee grinder or a really good blender like a Vitamix and grind it into a fine powder and mix it in with 5 tablespoons of cold or room temperature water give it a little stir and basically just set it aside for about 10 minutes until it thickens up once it’s thick it basically resembles the sort of gelatinous texture of an egg.
And it’s a genius hack and works pretty much every time as an egg replacement in baking so once you have your flax egg made you can go ahead and work on your dry ingredients so in a large bowl you can combine some brown rice flour with almond flour and a few baking Essentials like coconut sugar baking powder and baking soda and then you can stir in.
Some agave nectar and avocado oil if you don’t have agave nectar you can swap it for maple syrup and if you don’t use avocado oil you can swap it for any other neutral oil like olive oil or grape seed oil the oil and the maple syrup in addition to the flax eggs will act as your main binding agents in this recipe so it helps to keep your dough.
Firm and stick together once you’ve added those two ingredients in give it a stir with a wooden spoon or a spatula and then basically from there you’re going to notice it becomes sort of like a fine crumbly sand texture so once you’ve achieved that texture you can go in and add your flax egg this will kind of be the last step to achieving a sort.
Of firm dough once it’s been thoroughly mixed in it will get a little bit more clumpy and then you can kind of take over with your hands and then sort of form it into a dough ball this might take a minute or two plus the warmth from your hands will help to form it into a ball if you find that the dough is just not coming together you can add.
Like a teaspoon of water at a time just until it starts to form into a ball of dough from there you can roll up your dough ball into some plastic wrap and you’re going to refrigerate it for about an hour just to help things kind of firm up and bind up and become easier to roll out and reduce the risk of the dough falling apart on you once your ball of.
Dough has chilled in the fridge then sandwich it in between two sheets of parchment paper and then carefully and gently roll it out into a thin sheet make it about a/4 of an inch thick if you can and try to make it as round as possible this will take a few minutes the reason I like to use parchment paper for this step is that I find the dough.
Tend to stick to the rolling pin without it and that is no fun when you’re making a pie crust then you can carefully peel back one layer of the parchment paper and then take your pie plate and flip it upside down right over top of the pie crust and then after you’ve slid a cutting mat or something flat underneath the bottom layer of parchment paper flip.
It over so that the pie crust directly basically Falls right into your pie plate now with the help of gravity you’re just going to use your hands to gently pat down the pie crust into the pie shell making sure you’re pressing it into the bottom and the sides if you do notice that it starts to crumble a little bit or crack that’s fine the.
Dough is pretty malleable so you can kind of just use your hands to pinch the things together if you see any cracks and then simply cut away any excess dough that’s hanging on the edges of the pie plate once you’ve got your pie crust into the pie plate what I like to do is freeze it for about 20 to 30 minutes this just helps things to firm up even.
Better before you pre-bake your pie shell which is something I always recommend doing when you’re making a pie so once it’s out of the freezer use a fork and kind of make a few small little stabs in the bottom of your pie Crest this just helps to uh really Steam from your pie shell on the bottom so that it doesn’t kind of bubble up and get all.
Weird and bubbly looking from here you can either choose to pre-bake your pie shell or you can just keep it in the freezer until you’re ready to use it once you’ve pre-baked your pie shell for about 20 minutes or so just to get it a little bit golden and sort of partially cooked then you can add in your pie filling and then if you are making a.
Closed pie crust so one with a pie crust on the top as well the bottom then you can go ahead and add your second batch of your pie Crest on top kind of crimp down the edges around the side either using your forefinger and your thumb or you can use a fork to make it look a little bit extra fancy and then to release some steam as your pie Cooks you.
Can use a sharp knife and make a few little incisions along the top I kept it pretty basic with just a I don’t know star formation or whatever this is but if you’re fancy and you’re better at making pies than I am you can do whatever sort of fancy Dancy cuts and slits along the top and just live your best pie life once the top layer of your.
Pie crust is assembled all that’s left for you to do is pop it in the oven Let It Bake to Perfection I’d say 30 minutes is generally a good amount of time to let this pie crust bake and oh my gosh it turns out so golden so crispy so beautiful every single time it is so buttery and that’s because we’re using almond flour almond flour just just.
Always renders the most beautiful baked goods and the crust is like equal parts soft but also it has really good firm texture with crisp edges and it just tastes incredible it it tastes even better than a store-bought pie crust and M it’s so good if you’re gluten-free and were afraid that making a gluten-free pie crust would just turn into a dry.
Crispy cardboard situation you’re so wrong and you have to try this and then let me know how you like it cuz it is is so flipping bomb.com well you know what they say it’s pie o clock somewhere so if you like this video give it a like subscribe it really helps support my little Channel and yeah I’m just here for you guys to fulfill all your vegan.
And gluten-free needs in this life I love you guys thanks for tuning in I got a few other great recipes for you to watch right here and I’ll catch you in the next one bye or should I say p
